Effects of ohmic pasteurization of coconut water on polyphenol oxidase and peroxidase inactivation and pink discoloration prevention
Kobsak Kanjanapongkul, Veraya Baibua
Topics & Concepts
Polyphenol oxidasePasteurizationPeroxidaseChemistryPoint of deliveryOhmic contactFood scienceJoule heatingCatechol oxidaseWater activityEnzyme assayPolyphenolAntioxidantEnzymeBotanyBiochemistryMaterials scienceWater contentElectrodeComposite materialEngineeringBiologyPhysical chemistryGeotechnical engineeringCoconut Research and ApplicationsAdvanced Chemical Sensor TechnologiesNanocomposite Films for Food Packaging